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Crazy good carrot cake


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Ingredients

8 portion(s)

  • 2 carrots, roughly chopped into 3cm pieces
  • 10 g ginger, peeled
  • 200 g brown sugar
  • 100 g vegetable oil
  • 4 eggs
  • 1 pinch cinnamon
  • 150 g Chopped walnuts
  • 1 orange, zest only
  • 250 g self-raising flour
  • 1 pinch salt
  • 1 tsp bicarb soda
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Recipe's preparation

  1. Preheat your oven to 180C.

  2. Place carrots and ginger into Thermomix and whiz for 10 secs/speed 7 (or until chopped to your liking). Remove and set aside.

  3. Put brown sugar and vegetable oil in the thermomix and combine 5 secs/speed5 or until a thick brown paste is formed.

  4. Add one egg at a time and blitz for 10 secs/speed 6 waiting for each egg to "disappear" into the mix.

  5. Add cinnamon, walnuts, orange zest, grated carrots and ginger and stir 15 sec/Counter-clockwise operation/speed 4 until just combined.

  6. Place self-raising flour, salt, bicarb into Thermomix bowl and stir on 20 seconds/reverse/speed 2 until there are no lumpy bits.

    Pour into a baking paper-lined 22-centimetre cake tin (or in this case, muffin cases) and bake for about 30-40 minutes (if you’re doing muffin cases, bake for 15-20 mins. (You'll know it's ready when you can stick a skewer in and it comes out clean.)

  7. If you want to ice it, wait for the cake to cool, then smear with a mix of cream cheese and maple syrup. Top with crushed walnuts and a sprinkle of ground cinnamon.

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Accessories you need

  • Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • chicaloca Sorry just saw your question now -...

    Submitted by mummunro on 20. April 2017 - 09:15.

    chicaloca: Sorry, just saw your question now - either will be fine - I generally use the MC, but the basket will be fine also.

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  • chicaloca Sorry just saw your question now -...

    Submitted by mummunro on 20. April 2017 - 09:15.

    chicaloca: Sorry, just saw your question now - either will be fine - I generally use the MC, but the basket will be fine also.

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  • So yum! I used coconut oil

    Submitted by Louiseeclay on 17. September 2016 - 16:38.

    So yum! I used coconut oil instead of veggie oil and replaced the walnuts with sultanas. Kids and husband loved them. 

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  • Great! I swapped the walnuts

    Submitted by Eloise_au on 12. November 2015 - 18:11.

    Great! I swapped the walnuts for sultanas for nut free tmrc_emoticons.)

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  • Yum! I made these as

    Submitted by tashwalker on 14. October 2015 - 11:31.

    Yum!

    I made these as cupcakes, used macadamia oil instead and they are really good.

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  • Beautiful cake, I made it as

    Submitted by cyclone_sal on 12. October 2015 - 12:27.

    Beautiful cake, I made it as muffins and it is a large mix that makes lots.  I found that it took a lot longer than 20 seconds at the end to mix everything together.  The icing is easy and great too!

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  • Absolutely delicious !

    Submitted by twosoups on 28. September 2015 - 02:54.

    Absolutely delicious !  Love

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  • Great recipe used coconut oil

    Submitted by Bernie_Brew on 23. August 2015 - 22:05.

    Great recipe

    used coconut oil and cashews and doubled the ginger  as we love the flovour

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  • Love this recipe did as

    Submitted by anique on 22. August 2015 - 14:24.

    Love this recipe did as cupcakes even my fussy 2 yr old LOVED her cupcakes

     

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  • really yummy! couldn't wait

    Submitted by mazandmeg on 12. August 2015 - 15:58.

    really yummy! couldn't wait to make the cake version as the muffins were a hit. I milled my orange peel for up to 10 seconds speed 7 after the carrot and ginger stage then added the zest to carrot mix.

    Maz

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  • Hi Flic, you can use pumpkin

    Submitted by Alice Zaslavsky on 10. August 2015 - 10:49.

    Hi Flic, you can use pumpkin seeds or toasted sunflower seeds! tmrc_emoticons.)

    teacher, writer, cook


    Corn @aliceinframes

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  • Awesome recipe! I didn't have

    Submitted by ardijo on 8. August 2015 - 19:06.

    Awesome recipe! I didn't have vegetable oil so I used coconut oil and I only had about 100g of walnuts so added the remaining weight hazelnuts. Turned out devine! Thanks for the recipe. tmrc_emoticons.)

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  • Made this as a birthday cake

    Submitted by Lyndaloo on 8. August 2015 - 12:07.

    Made this as a birthday cake to take to a get together.  Lots of comments about it and requests for recipe.  Definite winner!  Thanks

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  • Made these this morning and

    Submitted by thermo.nix on 6. August 2015 - 12:45.

    Made these this morning and they are totally CRAZY GOOD Love

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  • my kiddies go to a nut free

    Submitted by Flicjenkins on 6. August 2015 - 12:20.

    my kiddies go to a nut free daycare - what could I swap the walnuts for?

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  • Delicious!  I've scribbled on

    Submitted by monicamw on 5. August 2015 - 19:18.

    Delicious!  I've scribbled on my recipe to add the orange peel when grating the carrot and ginger.  Loved the 'warmth' of these muffins.

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  • Thanks for pointing this out,

    Submitted by Alice Zaslavsky on 5. August 2015 - 10:28.

    Thanks for pointing this out, Jess!! Not sure how that one got through tmrc_emoticons.D

    Hope you enjoyed the taste!

    teacher, writer, cook


    Corn @aliceinframes

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  • I just made this, still in

    Submitted by thermiejess101 on 2. August 2015 - 21:48.

    I just made this, still in the oven and yet to taste, but just want to note that 30 seconds at speed 7 must be a mistake, I did 10 seconds and it was super finely grated. I think another 20 seconds at that speed and it would have just been a paste! Will let you know how it turns out.

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